Muffins recipes

National dish of Uruguay

flag of Uruguay

  • Independence: 18. 7. 1830
  • Capital: Montevideo
  • Official language: Spanish
  • Population: 3 318 535
  • Area: 176 215 km2
  • International code: UY
  • Currency: Uruguayan peso (UYU)
map of Uruguay



  • 1 boneless rib steak, 1 pound, sliced horizontally into 4 thin steaks (you can ask the butcher to do this)
  • Coarse salt
  • 4 sandwich rolls
  • 1/2 cup aioli
  • Four 1/8-inch-thick slices pancetta
  • 2 tablespoons olive oil
  • 4 large eggs
  • 4 slices boiled ham (about 4 ounces)
  • 4 ounces queso blanco or Monterey Jack, sliced
  • 1/4 inch thick
  • 4 Boston lettuce leaves
  • 2 tomatoes, sliced
  • 2 roasted peppers, from a jar or roasted over an open flame; charred skin removed
Chivito is national food (dish) of Uruguay


Pound the steaks lightly with a meat mallet until they are evenly about 1/4 inch thick. Sprinkle with salt to taste. Split the rolls and spread aioli on both halves; set aside. Heat a chapa or a two-burner cast-iron griddle over medium-high heat. As it is heating, crisp the pancetta on it, turning once; set aside. When the chapa is hot enough that a drop of water sizzles on the surface, add the steaks and cook, without moving, for 2 minutes. Turn and cook for another minute, or until done to taste. Meanwhile heat the olive oil until it shimmers, then fry the eggs until the whites are cooked but the yolks are still runny. Place a steak on the bottom half of each of the rolls and top with a slice each of ham, cheese, and crisp pancetta and a fried egg. Cover the other halves with the lettuce, tomatoes, and roasted pepper, and close the sandwiches. Slice the chivito in half and serve.


Chivito is the name of a sandwich-style national dish in Uruguay, and consists primarily of a thin slice of filet mignon (churrasco beef), with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham. It is served in a bun, often with a side of French fries. Other ingredients might be added into the sandwich such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber. The word Chivito literally means "little goat" or "baby goat". It is claimed the name arose at a restaurant in Uruguay, when a patron who was from the northern part of Argentina (Cordoba) ordered baby goat meat ("chivito") like one that she had ordered in Argentina. She was looking for a special taste, something similar to what she had experienced in her region. But since the restaurant owner Mr. Cabrera did not have this specialty, he served his toasted bread with ham and sliced filet mignon, seasoning it with different ingredients. This happened in Punta del Este (Uruguay-South America) in a famous 1960s local restaurant named "El Mejillón" owned by Mr Carbonaro. This restaurant does not exist anymore in Punta del Este, however. The biggest ever "chivito" party was organized in Colonia del Sacramento (Uruguay). The Canadian Chivito (in Spanish Chivito Canadiense) is a variation of the sandwich, with the addition of Canadian bacon. Although generally served as a sandwich, the chivito can also be served as a chivito platter (in Spanish Chivito al Plato). The dish would be prepared as an open sandwich, without the bread. The dish is generally served with Russian salad and/or French fries. In Argentina it is called lomito.

Recipe autor: Francis Mallmann

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